2 Dallas BBQ joints vie for ultimate pit master title and share delicious recipes to make at home

"Good Morning America" is hitting the road to find some of the best barbecue in the United States and find the top contenders to become the ultimate pit master.

First stop, Dallas, where two restaurants go head-to-head for a shot at the title.

The pitmaster sandwich made with brisket, pulled pork, sausage, coleslaw and jalapenos from Pecan Lodge -- known as Texas between two buns -- was pitted against the big John -- a hickory smoked brisket, sausage and coleslaw topped with an onion ring -- from Smokey John's Bar-B-Que & Home Cooking.

Monday Night Football's new hosts Joe Buck and Troy Aikman joined "GMA" live Monday morning from Dallas to help taste test the two contenders and decide who will advance to New York City for the ultimate pit master title.

Justin and Diane Fourton, the owners and pit masters of Pecan Lodge shared a smoky side dish below that's easy to make at home with your favorite BBQ foods.

Two brothers Juan and Brent Reaves who run their father's spot founded in 1976 shared a classic St. Louis spare rib recipe below.

Pecan Lodge Mac & Cheese

Ingredients

1.5 cups half n’ half

8 ounces Velveeta queso blanco

4 ounces freshly grated sharp cheddar cheese

1/8 teaspoon white pepper

Light sprinkle of smoked paprika

3 strips of bacon

3 cups dry pasta

Directions

Cook 3 cups of dry macaroni noodles.

Fry 3 strips of bacon, then crumble the bacon.

Combine all other ingredients in a medium saucepan and slowly melt over low heat.

Combine melted cheese sauce and pasta in a casserole dish.

Top with extra shredded cheese and crumbled bacon.

Bake in a 350 degree oven until the shredded cheese melts. Serve alongside your favorite BBQ and enjoy.

Smokey John's Bar-B-Que's St. Louis Spare Ribs

Ingredients
3 lbs St. Louis Spare Ribs

BBQ Rub
1/4 cup Salt
1/4 cup Black Pepper
1/2 cup Chili Powder
1/4 cup Brown Sugar
1/4 cup -Garlic Powder

Directions

Mix all of the ingredients together well.

Season each side of the ribs to your liking.

Grill at 225-250 degrees for 3 hours.

Flip the ribs at 1 and a half hours so that they cook evenly on both sides.

Cook ribs until they reach an internal temperature of 195-200 degrees.